Mushroom Liver Pate Recipe

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"It's easy to make this smooth, zippy spread," says Linda Rock of Stratford, Wisconsin. "And it tastes oh, so good!"
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1/4 pound fresh mushrooms, finely chopped
  • 1 tablespoon butter
  • 1 package (8 ounces) braunschweiger
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped green onion
  • 1/2 teaspoon Dijon mustard
  • Dash cayenne pepper
  • Minced fresh parsley

Nutritional Facts

1 serving (2 tablespoons) equals 96 calories, 8 g fat (4 g saturated fat), 39 mg cholesterol, 232 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley. Yield: 1-1/2 cups.
Originally published as Mushroom Liver Pate in Taste of Home December/January 2000, p8

Nutritional Facts

1 serving (2 tablespoons) equals 96 calories, 8 g fat (4 g saturated fat), 39 mg cholesterol, 232 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Reviews for Mushroom Liver Pate

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
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MY REVIEW
Reviewed Jan. 11, 2014

I needed a simple liver paté for a Beef Wellington recipe, and this fit the bill! I left out the mushrooms because of the recipe I was making, but they'd be great with this. Super easy and tasty. Refrigerate overnight to really let the flavors develop. I had plenty leftover, so I've been enjoying it with various crackers.

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